There is a term we Gujaratis use often and do far too often. It’s called ‘biting’. It means snacking, eating little Polpo-esque portions of something to tide you over to the next biting or meal. When you are visiting relatives the first question you’ll be asked will be if you’ll partake in some ‘biting biting’. If you are going anywhere, then you must taking ‘biting biting’ with you or at least have some ‘biting biting’ before you go.
In my family biting takes the form of muthiya – little steamed dumplings of vegetables, chickpea flour and sometimes leftover rice which are eaten dipped in yoghurt or oil or stir fried to get a little crunch and burn on the skin and then eaten with chai. Patra and dhokra would be other examples of biting. Something substantial that involves just one plate.
What I love about muthiya is that you can really adapt the recipe to suit whatever is in your fridge that needs using up. On my allotment I have a bounty of beetroot and I hate to waste their vibrant leaves so I used them in this recipe with some red cabbage. You could also use grated carrots, marrow or courgettes, shredded spinach or chard – any hard vegetable that grates or a leaf that can be thinly chopped.
Beetroot Green and Cabbage Muthiya
What kind of ‘biting biting’ do you have in your family?